Smoky Beef Tacos

🥘 Ingredients

• avocado
  2 unit
• cumin
  2 tsp
• flour tortillas
  12 unit
• ground beef
  20 oz
• lime
  2 unit
• olive oil
  1 tsp
• pepper
• radishes
  6 unit
• red bell pepper
  2 unit
• salt
• scallions
  4 unit
• sour cream
  1/2 c

1. 

   1

   Wash and dry all produce. Preheat the oven to 400 degrees. Core, seed, and thinly slice the red bell pepper . Trim, then thinly slice the scallions , keeping the greens and whites and separate. Cut the lime into wedges. Thinly slice the radishes .

   red bell pepper: 2 unit, scallions: 4 unit, lime: 2 unit, radishes: 6 unit
2. 

   2

   Halve and pit the avocado , then scoop the flesh into a small bowl. Add 2 tablespoons scallion greens and a squeeze of lime juice, to taste. Mash with a fork until smooth. Season with salt and pepper .

   avocado: 2 unit, salt, pepper
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add the bell peppers and cook, tossing for 5-6 minutes, until softened and slightly charred. Add the scallion whites and cook for another minute. Season with salt and pepper.

   olive oil: 1 tsp
4. 4

   Warm the tortillas: While the peppers cook, wrap the flour tortillas in foil and place in the oven to warm. Alternately, heat a burner to medium-low and place each tortilla over the flame for about 15 seconds per side, until lightly charred. Set the warmed tortillas aside under a kitchen towel or wrapped in foil.

   flour tortillas: 12 unit
5. 

   5

   Add the ground beef and cumin to the pan with the veggies and cook, breaking up the meat into pieces, until browned and cooked through, about 4-5 minutes. Season with salt and pepper. Finish with a few squeezes of lime juice.

   ground beef: 20 oz, cumin: 2 tsp
6. 6

   Assemble the tacos: Spread each tortilla with the guacamole, then top with the beef mixture and radish slices. Serve with a wedge of lime and sour cream for dolloping on top. Enjoy!

   sour cream: 1/2 c